I always have a bag of mussel meat in the freezer for affordable delicious easy weeknight meals like this no defrosting needed Youll find frozen mussels next to the fish in most local markets
Prep Time
30 mins
Dificult
Medium
Servings
1
Ingredients
Instructions
Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.
Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed
about 3 minutes. Remove to a bowl and set aside.
Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft
3 to 5 minutes. Add garlic and cook until fragrant
about 1 minute.
Add wine and red pepper flakes to the skillet. Cook until wine reduces by half
2 to 3 minutes. Add cream and mussels. Heat until warmed through
1 to 2 minutes.
Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce
if desired. Transfer to a plate and garnish with lemon zest.
